Toss the Loaded Potato Skin
While the pros are tossing the pigskin at the big game, your hands will be busy double-fisting these potato skins. A mouthwatering first string of toppings like melted cheddar cheese and crispy bacon crumbles make a dream team of flavor. But when Tabañero Extra Hot Hot Sauce joins the huddle, these potato rounds score a touchdown in flavor town. Our Toss the Loaded Potato Skin bites tackle big appetites with ease, so they’re sure to be the MVP of your gameday gathering.
INGREDIENTS
- 3 Russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 2 tbsp Tabañero Extra Hot Hot Sauce
- Kosher salt
- Freshly ground black pepper
- Pinch cayenne pepper
- 1 tsp garlic powder
- 1 1/2 cups shredded cheddar
- 6 slices bacon, cooked and crumbled
- Sour cream, for serving
- 3 green onions, thinly sliced
INSTRUCTIONS
- Preheat oven to 400°.
- Slice potatoes into 1/2" coins.
- In a large bowl, toss the potato rounds in olive oil and Tabañero Extra Hot Hot Sauce. Season with salt, pepper, cayenne, and garlic powder, and toss until evenly coated.
- Place potato rounds in a single layer on a large baking sheet.
- Bake for 30 to 40 minutes, until lightly browned and tender, flipping halfway through.
- Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
- Dollop sour cream onto each potato and more Extra Hot Hot Sauce if you’re feeling spicy, then garnish with green onions.
- Enjoy the big game with big eats!